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Cornbread Stuffing

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 6-8


4 Tablespoons butter

2 cups chopped yellow onions

1 cup chopped celery

2 cups fresh corn kernels

2 Tablespoons minced garlic

1 cup diced red pepper

1/2 pound diced smoked ham

2 eggs

3 cups chicken stock

1/2 cup heavy cream

2 Tablespoons freshly chopped cilantro leaves

2 Tablespoons freshly chopped flat leaf parsley

Salt and freshly ground black pepper

8 cups Mix

Adapted From:

Serve with chicken or turkey.

Preheat oven to 375F.

Melt butter and sweat vegetables until tender. Add ham and cook over low heat for 2 more minutes. Set aside to cool slightly. Whisk together eggs, stock, cream and herbs and season with salt and pepper, to taste. Combine all items, including cornbread, in a 4-quart lasagna pan and cook covered for 30 minutes. Uncover and cook for an additional 20 minutes or until crusty.